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Effects of Dietary Rhodotorula Yeast Culture Supplementation on Physicochemical Properties, Antioxidant Capacity, Shelf Life, and Flavor Substance of the Longissimus dorsi Muscle in Fattening Lambs

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  • Guang Yang

    (College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
    These authors contributed equally to this work and should be considered co-first authors.)

  • Meiru Chen

    (College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China
    These authors contributed equally to this work and should be considered co-first authors.)

  • Xinyu Lu

    (College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China)

  • Gaowei Zhang

    (College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China)

  • Ke Wang

    (College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China)

  • Xiangtan Su

    (College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China)

  • Aiqin Gao

    (College of Animal Science, Inner Mongolia Agricultural University, Hohhot 010018, China)

Abstract

This study evaluated the effects of dietary Rhodotorula yeast culture (RYC) supplementation on carcass traits, meat quality, antioxidant capacity, shelf life, and flavor substance in fattening lambs. Twenty-four three-month-old male Dorper × Han crossbred sheep (body weight: 36 ± 4 kg) were randomly assigned to four groups: R0 (basal diet), R10 (basal diet + 10 g RYC/day), R20 (basal diet + 20 g RYC/day), and R40 (basal diet + 40 g RYC/day). The experiment lasted 75 days. Compared to the control group, the R10, R20, and R40 groups exhibited significant reductions in shear force ( p < 0.01), malondialdehyde levels ( p < 0.01), and day-15 total volatile basic nitrogen values ( p < 0.05), along with significant increases in glutathione peroxidase activity ( p < 0.05) and total umami-taste amino acid content ( p < 0.01). The R20 group also demonstrated significant increases in backfat thickness, muscle crude protein content, and total antioxidant capacity ( p < 0.05). These results indicate that dietary supplementation with 20 g RYC improves physicochemical properties, antioxidant capacity, shelf life, and flavor compounds in fattening lambs.

Suggested Citation

  • Guang Yang & Meiru Chen & Xinyu Lu & Gaowei Zhang & Ke Wang & Xiangtan Su & Aiqin Gao, 2025. "Effects of Dietary Rhodotorula Yeast Culture Supplementation on Physicochemical Properties, Antioxidant Capacity, Shelf Life, and Flavor Substance of the Longissimus dorsi Muscle in Fattening Lambs," Agriculture, MDPI, vol. 15(12), pages 1-16, June.
    • Handle: RePEc:gam:jagris:v:15:y:2025:i:12:p:1265-:d:1676922
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    References listed on IDEAS

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    1. Wenli Ding & Yanan Lu & Bowen Xu & Pan Chen & Aoyun Li & Fuchun Jian & Guangqing Yu & Shucheng Huang, 2024. "Meat of Sheep: Insights into Mutton Evaluation, Nutritive Value, Influential Factors, and Interventions," Agriculture, MDPI, vol. 14(7), pages 1-26, June.
    2. Chengjia Tan & Mohammad Talib Kalhoro & Yahya Faqir & Jiahua Ma & Matthew Duah Osei & Ghulam Khaliq, 2022. "Climate-Resilient Microbial Biotechnology: A Perspective on Sustainable Agriculture," Sustainability, MDPI, vol. 14(9), pages 1-29, May.
    3. Irene Rumbidzai Mazhangara & Eliton Chivandi & John Fisher Mupangwa & Voster Muchenje, 2019. "The Potential of Goat Meat in the Red Meat Industry," Sustainability, MDPI, vol. 11(13), pages 1-12, July.
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